Ah, Tiramisu ~ a classic, a fad, back to being a classic. I first made it for Hillelfest a few years ago for their Italian inspired dinner. I use bottomless 1/2 sheet frames and have two gorgeous, firm, and easy to slice cakes. Beginner's luck. Subsequently, I really want to add vanilla to the mascarpone mix but find the alcohol breaks down the mixture. I end up with Tirami-soup. So, I'm back to following the directions ~ what a novel idea.
The recipe I use is exactly the same on the tub of mascarpone cheese. It is a real winner. Store bought ladyfingers, as much as I'd love to avoid baking them, are both expensive and weird. One with a hechsher is very light and spongy, the other is very hard and crisp. In the end, ladyfingers take about 10 minutes to whip up AND I can make them chocolate.
When I know that Tiramisu is on the game plan, I'll stop into Starbuck's and order an Americano with extra shots. I haven't found a kosher coffee liqueur and find this works great.
Don't be deterred from making this because of the steps. I'm adding in all my tips so your end result is perfect. I'm also increasing the recipe just a tad so that you can fill the springform pan to the top with filling. Yum, yum....give it a try this Shavuot!
|Number of servings:||12 - 16|
|Main Ingredient(s):||Eggs , Cheese - Marscapone|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
For the filling:
- 7 egg yolks
- 1 1/2 cups sugar
- 1 1/2 cups mascarpone cheese
- 2 cups heavy whipping cream
- 3/4 cup flour
- 1/4 cup cornstarch
- 1/4 cup Dutch-processed cocoa powder
- 6 large egg whites
- 3/4 cup sugar
- 8 large egg yolks, slightly beaten
1/2 cup rich coffee or coffee liqueur
Cocoa for dusting top
Make the ladyfingers:
Beat the egg whites until foamy. Gradually add the sugar beating well after each addition. Continue to beat at medium speed to incorporate more air. Beat until very thick but not dry or cracking.
Add the egg yolks folding very gently with a rubber spatula.
Sift the flour, cornstarch and cocoa over the egg mixture. Fold gently just until blended.
Gently fill a pastry bag that has a 3/4" tip or hole cut into the point. Pipe 2 1/2" lengths of batter about 3/4" apart.
Bake at 350' until lightly browned, about 7 minutes or so (may just look darker because of the cocoa). Ladyfingers will be firm to the touch but shouldn't be hard or brittle. If they are spongy, they will collapse...better more firm than too soft. Remove from oven and set aside to cool.
Make the filling:
Combine egg yolks and sugar in a mixing bowl set over a pot of simmering water. Stir and heat to 140' to cook the egg yolks. Don't overheat as this may result in cooking the eggs....I was borderline on this as I was distracted. Keep the focus at this stage. When hot enough, remove from the heat.
Put the mixing bowl onto the stand and beat until very thick, pale yellow and cool, about 10 minutes.
When the mixture is cool and lemon color, add the mascarpone cheese and mix just until blended. Transfer mixture to a large bowl and set aside. Wash bowl well.
Pour the heavy whipping cream into the clean bowl. Whip until very thick. We don't want butter but we want a stable whip cream.
Fold the whipped cream into the mascarpone mixture.
Blend just until smooth.
Place an 8" or 9" ring from a springform pan onto a serving plate.
Spread a little of the cream mixture on the plate. Stand ladyfingers around the edge of the springform ring. Lay ladyfingers onto the plate. Brush with a little coffee.
Scoop 1/2 the cream mixture on top of the ladyfingers.
Add the remaining ladyfingers. Brush with coffee (or see Elizabeth's comments below).
Top with the remaining cream mixture.
Dust with cocoa powder. Refrigerate for at least 2 hours before serving. To serve, gently remove the springform ring. Ladyfingers on the sides should be stuck to the filling.
If for some reason your tiramisu didn't setup properly, spoon into sorbet dishes and call it good!
And that is how you make a Kosher Classic Tiramisu!
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